Place pan in preheated oven; cook for 10 minutes and then lower heat to 350° and cook for an additional 10-20 minutes (depending on how you like your eggs). Keep an eye on the pan--if the cheese gets too brown, then cover with buttered aluminum foil.

Serve with hot sauce and toast.

•Variations:.

Add mushrooms, green pepper, red pepper and sauté with the onions.

Season the egg mix with hot sauce, replace half-and-half with yogurt.

Cheese selections, I prefer a small amount of provolone and Parmesan mixed in the eggs with none on top--the wife likes cheddar on top and mixed inches.